Why there are acids in food? No, it must be dangerous to eat!
No, these acids are not harmful to us. However, they play an important role in food products.
So let us discover the functions of acidulants in food products.
Firstly, acidulants are additives that give a sharp taste to foods. They also assist in the setting of gels and to act as preservatives. There are seven beverage acidulants in commercial use. These are Citric, Fumaric, Lactic, Malic, Phosphoric, Tartaric and the recently introduced, Sodium Acid Sulphate.
Name
Description & Function
Application
1
Citric acid
A sharp tasting water-soluble organic acid found in the juice of lemons and other sour fruits. Also in oranges, tangerines and berries such as raspberries and blackberries. The ability of citric acid to sequester metal ions also means it is a useful additive in the prevention of oxidation which causes flavour and colour loss.
Food & beverages - as a flavour adjunct, to improve taste -as a pH control agent for example for gelation control, buffering and preservative enhancement -as a chelating agent where it improves the action of antioxidants and prevents spoilage of foods such as seafood. Soft drinks & beverages - flavour enhancement - provide consistency in acidity and in the flavour of fruit juices or fruit cordials. -improve the stability and the quality of soft drinks
2
Fumaric acid
Fumaric acid is the strongest tasting food acidulant. It has limited applications due to its very low solubility. Used in animal feedstuffs mainly because of its strong flavour and favourable price. Manufactured synthetically from malic acid.
Used in gelatin dessert powders, cheesecake mixes and some powdered drinks.
3
Lactic acid
It is produced during anaerobic respiration and is commonly manufactured by a fermentation process, although it can be produced synthetically.
In the production of boiled sweets, pickled foods and as a raw material in the manufacture of important emulsifiers for the the baking industry.
4
Malic acid
Found naturally in apples, pears, tomatoes, bananas and cherries. Slightly more expensive than citric acid. Produced commercially from maleic anhydride.
It has similar applications to citric acid and is the preferred acid in low calorie drinks, cider and apple drinks.
5
Phosphoric acid
Has a harsh, biting taste which complements the cola flavour. Can act as buffers, acidulants for baking powders and emulsifying salts in the production of processed cheese.
Used in the production of cola drinks.
6
Tartaric acid
It was the first food acidulant to be used in significant quantities but now has been mostly replaced by citric acid.
An important salt of tartaric acid, potassium hydrogen tartrate (or cream of tartar), has applications as an acidulant for baking powder and sugar confectionery.
Why there are acids in food? No, it must be dangerous to eat!
No, these acids are not harmful to us. However, they play an important role in food products.
So let us discover the functions of acidulants in food products.
Firstly, acidulants are additives that give a sharp taste to foods. They also assist in the setting of gels and to act as preservatives. There are seven beverage acidulants in commercial use. These are Citric, Fumaric, Lactic, Malic, Phosphoric, Tartaric and the recently introduced, Sodium Acid Sulphate.
The ability of citric acid to sequester metal ions also means it is a useful additive in the prevention of oxidation which causes flavour and colour loss.
- as a flavour adjunct, to improve taste
-as a pH control agent for example for gelation control, buffering and preservative enhancement
-as a chelating agent where it improves the action of antioxidants and prevents spoilage of foods such as seafood.
Soft drinks & beverages
- flavour enhancement
- provide consistency in acidity and in the flavour of fruit juices or fruit cordials.
-improve the stability and the quality of soft drinks
Used in animal feedstuffs mainly because of its strong flavour and favourable price.
Manufactured synthetically from malic acid.
Slightly more expensive than citric acid.
Produced commercially from maleic anhydride.